CN102919870A - Production and processing method for saline geese - Google Patents
Production and processing method for saline geese Download PDFInfo
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- CN102919870A CN102919870A CN2012104652664A CN201210465266A CN102919870A CN 102919870 A CN102919870 A CN 102919870A CN 2012104652664 A CN2012104652664 A CN 2012104652664A CN 201210465266 A CN201210465266 A CN 201210465266A CN 102919870 A CN102919870 A CN 102919870A
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Abstract
A production and processing method for saline geese relates to a production method for palmiped foods. The production and processing method comprises the following steps: salting in a dried mode, then salting by using brine and finally boiling is used for quickening tasty speed of products, quickening a production process, enabling spice to be evenly scattered and accurately controlling salt using quantity, and long-time storage and far-distance transportation and selling of the products can be conveniently achieved through cooling, vacuum packing, sterilization and freezing processes.
Description
Technical field
The present invention relates to a kind of production method of palmipeds food.
Background technology
The salt solution goose is a kind of traditional food, and there is following defective in traditional salt solution goose production technology: the one, by virtue of experience to produce, and unstable product quality does not have the perfect technological process of production and can carry out the standardized production technical papers; The 2nd, product is not easy to can not meet the need of market in addition take existing cash sale processed as main; The 3rd, the product salting period is longer, and efficient is low, and production cost is high; The 4th, limited by weather, the shelf-life is short, has seriously restricted the larger market of this product introduction.
Summary of the invention
The object of the invention is to invent the production and processing method of the salt solution goose of a kind of that can produce by industrialization, features good taste, health, long shelf-life.
The present invention includes with plucked trunk goose thaw, cleaning, draining, bittern is pickled and cooking technology, it is characterized in that adopting dry-salt material powder to carry out dry-salt before old halogen is pickled, described dry-salt material powder is to fry out fragrance with salt after anise and Chinese prickly ash are broken into powder; After boiling more successively through cooling, vacuum-packed, virus killing and refrigerating process.
The present invention pickles with bittern by first dry-salt again, the method of boiling again, to improve the tasty speed of product, the speed production process, spices is uniformly dispersed, can accurately control with the salt amount, by cooling, vacuum-packed, virus killing and refrigerating process, can make things convenient for the long-time preservation of product and long distance transportation, sale.
In addition, the present invention is dry-salt with in the material, and the mixed material feeding mass ratio of described edible salt, anise and Chinese prickly ash is 100 ︰, 0.5 ︰ 0.4.
The dry-salt condition of the present invention is: under 20 ± 2 ℃ of temperature environments 3 ± 0.5 hours first, and then under 0～4 ℃ isoperibol 3.5 ± 0.5 hours.
It is that the trunk goose is immersed in the bittern that bittern of the present invention is pickled, under 20 ± 2 ℃ of temperature environments 2 ± 0.5 hours first, and then under 0～4 ℃ isoperibol 2.5 ± 0.5 hours.
In order to keep the tender degree of goose, and make the yield rate of product can bring up to 70%, described boiling divides two stages, and the brew temperatures of phase I is 85 ± 2 ℃, 30 minutes time; The brew temperatures of second stage is 92 ± 2 ℃, heats 10 minutes.
Bittern of the present invention is comprised of old halogen, salt, anise, ginger and green onion, and the mixed weight ratio of described old halogen, anise, ginger and green onion is 100 ︰, 0.5 ︰, 1 ︰ 0.5, and the saliferous total amount is 25% in the described bittern; Described old halogen is to pickle at least twice formation through the trunk goose after water, salt, anise, ginger and green onion are mixed with the weight ratio of 100 ︰, 30～50 ︰, 1 ︰, 2 ︰ 1.
Virus killing of the present invention is that the semi-products after the packing are carried out Pasteur's virus killing or microwave virus killing.
The operating frequency of described microwave virus killing is 2450MHz, and central temperature reaches 80 ℃, and keeps 5min, immediately fast cooling.
One, makes old halogen: pickle at least twice formation through the trunk goose after water, salt, anise, ginger and green onion are mixed with the weight ratio of 100 ︰, 30～50 ︰, 1 ︰, 2 ︰ 1.
Two, make bittern: formed by old halogen, salt, anise, ginger and green onion.
The mixed weight ratio of old halogen, anise, ginger and green onion is 100 ︰, 0.5 ︰, 1 ︰ 0.5, and in addition, according to the salt content of old halogen, the saliferous total amount is 25% in the adjustment bittern.
Three, make dry-salt material:
Fry out fragrance with salt after anise and Chinese prickly ash broken into powder, sealing, for subsequent use.
The mixing quality ratio of edible salt, anise and Chinese prickly ash is 100 ︰, 0.5 ︰ 0.4.
Four, processing salt solution goose:
1, with plucked trunk goose through after thawing, through cleaning, draining, stand-by.
2, dry-salt: as after evenly mixing and stirring with trunk goose and dry-salt material, to place first under 20 ± 2 ℃ the temperature environment 3 ± 0.5 hours then under 0～4 ℃ isoperibol 3.5 ± 0.5 hours.
3, bittern is pickled:
The trunk goose is taken out from dry-salt material, remove dry-salt material.Then the trunk goose is immersed in the bittern, under 20 ± 2 ℃ of temperature environments 2 ± 0.5 hours first, then under 0～4 ℃ isoperibol 2.5 ± 0.5 hours.
4, boiling:
The trunk goose is immersed in the bittern, carries out in two stages: the brew temperatures of phase I is 85 ± 2 ℃, 30 minutes time; The brew temperatures of second stage is 92 ± 2 ℃, heats 10 minutes.
5, cooling, vacuum packaging:
Take out the trunk goose, be cooled to normal temperature, then carry out vacuum packaging.
6, virus killing:
The semi-products of bag packing are carried out Pasteur's virus killing or microwave virus killing.
Wherein, the operating frequency of microwave virus killing is 2450MHz, and central temperature reaches 80 ℃, and keeps 5min, cools off fast with cold water subsequently.
7, freezing:
Send into temperature in the freezer below-12 ℃.
Claims (8)
1. the production and processing method of salt solution goose, comprise with plucked trunk goose thaw, cleaning, draining, bittern is pickled and cooking technology, it is characterized in that before old halogen is pickled adopting dry-salt material powder to carry out dry-salt, described dry-salt material powder is to fry out fragrance with salt after anise and Chinese prickly ash are broken into powder; After boiling more successively through cooling, vacuum-packed, virus killing and refrigerating process.
2. the production and processing method of described salt solution goose according to claim 1 is characterized in that dry-saltly with in the material, and the mixed material feeding mass ratio of described edible salt, anise and Chinese prickly ash is 100 ︰, 0.5 ︰ 0.4.
3. the production and processing method of described salt solution goose according to claim 1 and 2 is characterized in that dry-salt condition is: under 20 ± 2 ℃ of temperature environments 3 ± 0.5 hours first, and then under 0～4 ℃ isoperibol 3.5 ± 0.5 hours.
4. the production and processing method of described salt solution goose according to claim 1 and 2 is characterized in that it is that the trunk goose is immersed in the bittern that described bittern is pickled, under 20 ± 2 ℃ of temperature environments 2 ± 0.5 hours first, and then under 0～4 ℃ isoperibol 2.5 ± 0.5 hours.
5. the production and processing method of described salt solution goose according to claim 1, it is characterized in that described bittern is comprised of old halogen, salt, anise, ginger and green onion, the mixed weight ratio of described old halogen, anise, ginger and green onion is 100 ︰, 0.5 ︰, 1 ︰ 0.5, and the saliferous total amount is 25% in the described bittern; Described old halogen is to pickle at least twice formation through the trunk goose after water, salt, anise, ginger and green onion are mixed with the weight ratio of 100 ︰, 30～50 ︰, 1 ︰, 2 ︰ 1.
6. the production and processing method of described salt solution goose according to claim 1 is characterized in that described boiling divides two stages, and the brew temperatures of phase I is 85 ± 2 ℃, 30 minutes time; The brew temperatures of second stage is 92 ± 2 ℃, heats 10 minutes.
7. the production and processing method of described salt solution goose according to claim 1 is characterized in that described virus killing is that the semi-products after the packing are carried out Pasteur's virus killing or microwave virus killing.
8. the production and processing method of described salt solution goose according to claim 7 is characterized in that the operating frequency of described microwave virus killing is 2450MHz, and central temperature reaches 80 ℃, and keeps 5min, immediately cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104652664A CN102919870A (en) | 2012-11-19 | 2012-11-19 | Production and processing method for saline geese |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104652664A CN102919870A (en) | 2012-11-19 | 2012-11-19 | Production and processing method for saline geese |
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| CN102919870A true CN102919870A (en) | 2013-02-13 |
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| CN2012104652664A Pending CN102919870A (en) | 2012-11-19 | 2012-11-19 | Production and processing method for saline geese |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330230A (en) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | Salted goose processing method |
| CN103340429A (en) * | 2013-06-14 | 2013-10-09 | 江苏农牧科技职业学院 | Processing method for novel fermented duck |
| CN103584151A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Red bean goose meat and preparation method thereof |
| CN104432169A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh water boiled salted old chicken |
| CN104432170A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh salted duct gizzard |
| CN107836658A (en) * | 2017-12-14 | 2018-03-27 | 河南米歌食品有限公司 | Convenient dress goose of one kind and preparation method thereof |
| CN107950910A (en) * | 2017-10-31 | 2018-04-24 | 安徽鸿泰食品有限公司 | A kind of production method of salted water goose |
| CN112075590A (en) * | 2020-08-11 | 2020-12-15 | 霍邱县友喜食品有限公司 | Preparation method of boiled goose food in clear soup |
| CN112075592A (en) * | 2020-08-11 | 2020-12-15 | 霍邱县友喜食品有限公司 | Preparation method of cooked braised goose in brown sauce |
| CN112690409A (en) * | 2019-10-23 | 2021-04-23 | 冯生财 | Formula and preparation method of spicy meat strips and meat slices |
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| CN1422554A (en) * | 2001-11-27 | 2003-06-11 | 上海大瀛鸭鸭公司 | Low-fat edible duck preparing method |
| CN1792262A (en) * | 2005-12-22 | 2006-06-28 | 扬州馋神食品有限公司 | Air-dried pickled and cured meat processing method |
| CN102626235A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Production method of boiled salted duck |
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Patent Citations (3)
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| CN1422554A (en) * | 2001-11-27 | 2003-06-11 | 上海大瀛鸭鸭公司 | Low-fat edible duck preparing method |
| CN1792262A (en) * | 2005-12-22 | 2006-06-28 | 扬州馋神食品有限公司 | Air-dried pickled and cured meat processing method |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340429B (en) * | 2013-06-14 | 2015-08-19 | 江苏农牧科技职业学院 | The processing method of a kind of duck of fermenting |
| CN103340429A (en) * | 2013-06-14 | 2013-10-09 | 江苏农牧科技职业学院 | Processing method for novel fermented duck |
| CN103330230A (en) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | Salted goose processing method |
| CN103330230B (en) * | 2013-07-16 | 2015-08-05 | 卞佳林 | A kind of processing method of salted water goose |
| CN103584151A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Red bean goose meat and preparation method thereof |
| CN103584151B (en) * | 2013-10-20 | 2016-06-01 | 安徽先知缘食品有限公司 | A kind of red bean goose and its preparation method |
| CN104432169A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh water boiled salted old chicken |
| CN104432170A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh salted duct gizzard |
| CN104432169B (en) * | 2014-11-20 | 2017-12-08 | 安徽兴程食品有限责任公司 | A kind of old chicken of fresh salt solution |
| CN104432170B (en) * | 2014-11-20 | 2017-12-08 | 安徽兴程食品有限责任公司 | A kind of fresh salt solution duck's gizzard |
| CN107950910A (en) * | 2017-10-31 | 2018-04-24 | 安徽鸿泰食品有限公司 | A kind of production method of salted water goose |
| CN107836658A (en) * | 2017-12-14 | 2018-03-27 | 河南米歌食品有限公司 | Convenient dress goose of one kind and preparation method thereof |
| CN112690409A (en) * | 2019-10-23 | 2021-04-23 | 冯生财 | Formula and preparation method of spicy meat strips and meat slices |
| CN112075590A (en) * | 2020-08-11 | 2020-12-15 | 霍邱县友喜食品有限公司 | Preparation method of boiled goose food in clear soup |
| CN112075592A (en) * | 2020-08-11 | 2020-12-15 | 霍邱县友喜食品有限公司 | Preparation method of cooked braised goose in brown sauce |
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Application publication date: 20130213 |